Method-Finely dice the onions.-Heat the oil in a large saucepan and fry the onions until transparent, stirring from time to time.-Add the minced chicken and rice and fry for a few minutes,stirring occasionally.-Add the tomato juice, season with salt and pepper, then bring to the boil.-Cover the pan and reduce the heat,then simmer for 20 minutes.-Finally season with caraway seeds,sugar and cayenne and sprinkle with chopped parsley.-Serve hot.

Method-Peel and wash the potatoes and cut them into 2cm cubes.-Finely dice the onion and keep just under half the quantity to one side.-Trim the leeks, wash thoroughly and then slice them.-Heat oil in a large pan and fry the onions and leeks for 5 minutes, stirring from time to time.-Add the potatoes and hot stock, cover the pan and simmer for 20 minutes.-Soften the rolls in cold water, squeeze out excess moisture and then mix with the egg, minced meat of your choice, the remaining onion, the nutmeg, pepper and salt.-When thoroughly mixed, shape the mixture into balls about the size of a walnut.-Drop the dumplings into the soup and simmer for about 10 minutes, until cooked through.- Cut the tomatoes into wedges and add them to the soup.-When the tomatoes are cooked, season the soup with marjoram and celery salt and sprinkle with chopped parsley.-Serve hot.

-Line a 7 inch shallow square tin with foil or greaseproof paper.-Beat the butter with the egg yolks and sifted icing sugar until pale and creamy.-Stir in the grated orange rind.-Coarsely chop the chocolate and melt in a basin over a pan of hot water.-Stir the cooled tea and melted chocolate into the butter mixture and pour into the prepared tin.-Place in the refrigerator to set.-When firm cut into 1 inch squares and dip in the sifted chocolate powder.

Method-Sift the flour into a mixing bowl and form a well in the centre.-Tip the egg and water into the centre, flake the butter round the edge and work all the ingredients together into a dough. Cover in cooking foil and leave to stand in the refrigerator for 1-2 hours.-Then roll the pastry out on a lightly floured surface and use to line eight 4 inch tartlet cases.-Prick the bases several times with a fork and bake in a hot oven 220*C for 10 minutes. Leave the tart cases to cool.-Peel the onions and dice finely, together with the ham.-Heat the oil and fry the onion until soft, then remove from pan and leave to cool.-Mix together the onion, ham, grated cheese and parsley and spoon the mixture into the tarts.-Beat the eggs with the cream, salt and pepper, and pour over the ham and cheese mixture.-Return the tartlets to the oven, turn the oven to moderately hot 22*C and bake for further 10-12 minutes. Cover with cooking foil if necessary to avoid burning.

-Cream the butter and sugar together until fluffy.-Separate the eggs. Beat the yolks into the sugar and butter to give a smooth, creamy mixture.-Break the chocolate into pieces and put the pieces in a bowl over a saucepan of hot water. Melt the chocolate over low heat.-Stir the melted chocolate, sifted flour and ground almonds into the creamy mixture to give a dropping consistency.-Whisk the egg whites until stiff, then fold them slowly into the mixture.-Grease a pudding basin with butter and fill with the mixture.-Cover and stand the basin in gently boiling water to come two thirds of the way up the basin. Boil for 2 ½ hours. Alternatively, cook the sponge in a steamer.-Turn the chocolate sponge out on to a plate and serve hot.-Serve with vanilla flavoured whipped cream and strawberries.